Mashed Turnips with Sauerkraut

The idea of mashed turnips reminds me of Little House on the Prairie.  I want to say they were a big deal in one of the books.  Anyway, I had some cream in the fridge and decided to make some.  Then there was some leftover sauerkraut from corned beef sandwiches, and I figured I'd put that in, too.  Turnip is already a little tangy.  This would just up that a notch.

For those who are hesitant to try something that kind of looks like a purple and white potato, but isn't, I can put your fears to rest.  Turnips are simply another kind of root vegetable.  They don't make it onto American tables as often as they used to.  As a result, they tend to be more expensive than potatoes.  Not by much, just enough to make everyone think they're unusual.  The more that food trends go towards ingredients which have fallen out of favor in the past 100 years, the lower those prices get.  There have been times that carrots have been pricier, because fewer people were eating them and farmers didn't grow as many to avoid a glut.  It's all economics and what the government is willing to subsidy.

1 lb turnips, peeled and chopped into 1" to 2" pieces
1 Tb butter
*2 Tb cream
salt and pepper
*1/2 C drained sauerkraut

1.  Place chopped turnips in lightly salted water in a saucepan and bring to a low boil.  Reduce heat and simmer until a fork easily pierces, about 20 minutes.  Drain well.

2.  Mash cooked turnips, or beat with a beater or stand mixer, until broken up.  Add butter and cream and mix thoroughly.  Stir in sauerkraut, then taste.  Add salt and pepper as needed.  Serve hot.  If desired, top with more sauerkraut.

Difficulty rating  π